Semi-Raw Noodle Salad with Sweet Soy-Lime Dressing

Serves 1

Preparation: 15-20 minutes

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Semi-Raw Noodle Salad with Sweet Soy-Lime Dressing

A tasty colorful tofu salad!


  • 3'' Section of Zucchini, spiralised or peeled into "fettucine"
  • 1/4 Cup Cabbage, shredded
  • 2'' Section of Carrot, cut into matchsticks
  • 40g (half serve) Dry/Uncooked Vermicelli or Soba noodles
  • 40g (1/4Cup) Firm Tofu, cubed
  • Extra Virgin Olive or Coconut Oil for frying the tofu (do not use sesame oil)
  • 1/4 tsp Sesame Seeds
  • Fresh Coriander to serve
For the dressing:
  • 1 tsp Tamari, Bragg's Liquid Aminos or Soy Sauce
  • 2 tsp Lime Juice (you can add an extra 1/2 t if you want it more zingy)
  • 3 tsp Coconut Palm Sugar Syrup, Agave or Maple Syrup
  • 1/4 tsp Sesame Oil


  1. Whisk all the dressing ingredients together & set aside.
  2. Place the prepared zucchini between a few layers of paper towel and press to remove some of the moisture.
  3. Cook the noodles as per the package directions. Drain and immediately toss in a bowl with a drizzle of dressing to stop them from sticking together. Set aside to cool.
  4. In a dry skillet, toast the sesame seeds on high heat. Toss/shake constantly until they start to brown, then set aside.
  5. Add a splash of oil to the skillet. When it's hot, add the tofu then sprinkle with 1 t of dressing + salt /pepper. Fry for 1 minute, flip, fry another minute. Drain on paper towel.
  6. You're nearly there! Toss the noodles and veggies together with most of the dressing, then serve with the tofu, coriander & sesame seeds sprinkled on top. Drizzle the last of the dressing on top or serve on the side.

Recipe and photo provided by: <a href=""_blank">Appetite Affliction</a>

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